Pasta with Creamy Zucchini Sauce

There’s no cream in this creamy pasta recipe. Instead, the roasted zucchini creates a delicious, creamy zucchini pasta sauce. Perfect as a meatless main dish or as a side with your favorite protein!

Despite its sophisticated taste, this Creamy Zucchini Pasta comes together remarkably fast, making it ideal for busy weeknights. With simple steps and readily available ingredients, you can have a gourmet-level meal on the table in under 30 minutes. It’s truly a testament to how fresh ingredients and smart cooking can elevate everyday dining.

How to make Pasta with Creamy Zucchini Sauce

Ingredients

• 1 medium onion, cut 1/2-inch
• 6 cloves garlic, smashed
• 24 ounces zucchini, skin on cut in 1/4-inch slices (from 3 to 4 medium)
• 2 tablespoons extra virgin olive oil
• 1/2 cup chicken or vegetable broth
• 1/2 teaspoon kosher salt and black pepper to taste
• 1/2 cup parmesan cheese, fresh grated
• 1 pound pasta, such as cavatappi, fusilli or rigatoni

Directions

1. Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.
2. Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.
3. Drain the pasta reserving some of the water and return to the pot.
4. Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.
5. Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.
6. Top with fresh black pepper and serve with Parmesan cheese, if desired.

Notes:

Make-Ahead and Storage Tips: 

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, cook the zucchini and toast pine nuts in advance, then combine with freshly cooked pasta and sauce just before serving.

Reheating Your Creamy Zucchini Pasta: To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or vegetable broth to revive the sauce and prevent it from drying out. Stir frequently until heated through, ensuring the creamy texture is restored.